JPH119192A - チューイング糖菓製品 - Google Patents

チューイング糖菓製品

Info

Publication number: JPH119192A
Authority: JP; Japan
Prior art keywords: chewing; medium; confectionery product; mass; pump
Prior art date: 1997-06-10
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Pending

Application number

JP10158860A

Other languages

English (en)

Japanese (ja)

Inventor

Ulrich Bangerter

バンゲルターウルリッヒ

Jamie Edward Geddes

エドワードジェッデスジャミー

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Societe des Produits Nestle SA

Nestle SA

Original Assignee

Societe des Produits Nestle SA

Nestle SA

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1997-06-10

Filing date

1998-06-08

Publication date

1999-01-19

1998-06-08 Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA

1999-01-19 Publication of JPH119192A publication Critical patent/JPH119192A/ja

Status Pending legal-status Critical Current

Links

230000001055 chewing effect Effects 0.000 title claims abstract description 45
235000012094 sugar confectionery Nutrition 0.000 title abstract 2
235000009508 confectionery Nutrition 0.000 claims abstract description 49
239000013078 crystal Substances 0.000 claims abstract description 22
238000004898 kneading Methods 0.000 claims abstract description 17
238000000034 method Methods 0.000 claims abstract description 15
239000007788 liquid Substances 0.000 claims abstract description 10
238000001816 cooling Methods 0.000 claims abstract description 8
238000002425 crystallisation Methods 0.000 claims abstract description 5
230000008025 crystallization Effects 0.000 claims abstract description 5
238000003303 reheating Methods 0.000 claims abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
238000001556 precipitation Methods 0.000 claims description 6
238000011084 recovery Methods 0.000 claims description 6
238000001746 injection moulding Methods 0.000 claims description 5
239000007787 solid Substances 0.000 claims description 4
230000015572 biosynthetic process Effects 0.000 claims description 3
150000002632 lipids Chemical class 0.000 claims 1
239000002667 nucleating agent Substances 0.000 claims 1
238000004519 manufacturing process Methods 0.000 abstract description 10
238000007493 shaping process Methods 0.000 abstract description 4
230000002040 relaxant effect Effects 0.000 abstract 1
239000000047 product Substances 0.000 description 32
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
239000008103 glucose Substances 0.000 description 6
FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 5
238000007796 conventional method Methods 0.000 description 5
238000004090 dissolution Methods 0.000 description 5
239000000600 sorbitol Substances 0.000 description 5
108010010803 Gelatin Proteins 0.000 description 4
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
229930006000 Sucrose Natural products 0.000 description 4
238000005520 cutting process Methods 0.000 description 4
238000001125 extrusion Methods 0.000 description 4
229920000159 gelatin Polymers 0.000 description 4
239000008273 gelatin Substances 0.000 description 4
235000019322 gelatine Nutrition 0.000 description 4
235000011852 gelatine desserts Nutrition 0.000 description 4
239000005720 sucrose Substances 0.000 description 4
235000020357 syrup Nutrition 0.000 description 4
239000006188 syrup Substances 0.000 description 4
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
238000004040 coloring Methods 0.000 description 3
239000000796 flavoring agent Substances 0.000 description 3
238000010438 heat treatment Methods 0.000 description 3
239000004615 ingredient Substances 0.000 description 3
238000002347 injection Methods 0.000 description 3
239000007924 injection Substances 0.000 description 3
239000000787 lecithin Substances 0.000 description 3
235000010445 lecithin Nutrition 0.000 description 3
229940067606 lecithin Drugs 0.000 description 3
238000002156 mixing Methods 0.000 description 3
239000000203 mixture Substances 0.000 description 3
230000006911 nucleation Effects 0.000 description 3
238000010899 nucleation Methods 0.000 description 3
FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
239000003086 colorant Substances 0.000 description 2
238000010586 diagram Methods 0.000 description 2
239000000839 emulsion Substances 0.000 description 2
239000012467 final product Substances 0.000 description 2
235000013355 food flavoring agent Nutrition 0.000 description 2
238000000265 homogenisation Methods 0.000 description 2
239000000416 hydrocolloid Substances 0.000 description 2
229920001542 oligosaccharide Polymers 0.000 description 2
150000002482 oligosaccharides Chemical class 0.000 description 2
GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
102000004190 Enzymes Human genes 0.000 description 1
108090000790 Enzymes Proteins 0.000 description 1
229930091371 Fructose Natural products 0.000 description 1
239000005715 Fructose Substances 0.000 description 1
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
239000002253 acid Substances 0.000 description 1
239000008364 bulk solution Substances 0.000 description 1
239000007795 chemical reaction product Substances 0.000 description 1
229940112822 chewing gum Drugs 0.000 description 1
235000015218 chewing gum Nutrition 0.000 description 1
230000006835 compression Effects 0.000 description 1
238000007906 compression Methods 0.000 description 1
235000008504 concentrate Nutrition 0.000 description 1
239000012141 concentrate Substances 0.000 description 1
238000010411 cooking Methods 0.000 description 1
239000008121 dextrose Substances 0.000 description 1
235000013399 edible fruits Nutrition 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000004945 emulsification Methods 0.000 description 1
239000003995 emulsifying agent Substances 0.000 description 1
238000011049 filling Methods 0.000 description 1
235000019634 flavors Nutrition 0.000 description 1
235000011389 fruit/vegetable juice Nutrition 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
230000036571 hydration Effects 0.000 description 1
238000006703 hydration reaction Methods 0.000 description 1
239000008101 lactose Substances 0.000 description 1
239000000463 material Substances 0.000 description 1
238000002844 melting Methods 0.000 description 1
230000008018 melting Effects 0.000 description 1
HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
238000000465 moulding Methods 0.000 description 1
238000004806 packaging method and process Methods 0.000 description 1
238000012856 packing Methods 0.000 description 1
239000000049 pigment Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
239000000843 powder Substances 0.000 description 1
238000002360 preparation method Methods 0.000 description 1
238000005096 rolling process Methods 0.000 description 1
235000020374 simple syrup Nutrition 0.000 description 1
238000007711 solidification Methods 0.000 description 1
230000008023 solidification Effects 0.000 description 1
239000000243 solution Substances 0.000 description 1
230000003068 static effect Effects 0.000 description 1
238000003756 stirring Methods 0.000 description 1
239000000758 substrate Substances 0.000 description 1
150000005846 sugar alcohols Chemical class 0.000 description 1
239000000811 xylitol Substances 0.000 description 1
HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
229960002675 xylitol Drugs 0.000 description 1
235000010447 xylitol Nutrition 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Inorganic Chemistry (AREA)
Confectionery (AREA)

JP10158860A 1997-06-10 1998-06-08 チューイング糖菓製品 Pending JPH119192A (ja)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
EP97304005A EP0883998A1 (en)	1997-06-10	1997-06-10	Chewy sugar confectionery product
EP97304005.8		1997-06-10

Publications (1)

Publication Number	Publication Date
JPH119192A true JPH119192A (ja)	1999-01-19

Family

ID=8229363

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP10158860A Pending JPH119192A (ja)	1997-06-10	1998-06-08	チューイング糖菓製品

Country Status (10)

Country	Link
US (1)	US6056988A (id)
EP (1)	EP0883998A1 (id)
JP (1)	JPH119192A (id)
AU (1)	AU744835B2 (id)
BR (1)	BR9801806A (id)
CA (1)	CA2234801A1 (id)
CZ (1)	CZ180498A3 (id)
ID (1)	ID20957A (id)
PL (1)	PL326694A1 (id)
ZA (1)	ZA984986B (id)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2008220281A (ja) *	2007-03-13	2008-09-25	Meiji Seika Kaisha Ltd	新規な食感を有する菓子とその製造方法
JP2012050458A (ja) *	2011-11-04	2012-03-15	Meiji Co Ltd	新規な食感を有する菓子とその製造方法

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6180158B1 (en) *	1998-06-12	2001-01-30	General Mills, Inc.	Process for aerated confection
ATE281080T1 (de) *	1999-06-22	2004-11-15	Nestle Sa	Verfahren zur herstellung geformter süsswaren
EP2273891B1 (en)	2008-05-02	2014-07-02	Intercontinental Great Brands LLC	Sugar free isomalt confectionery and methods of making same
JP2012515554A (ja)	2009-01-22	2012-07-12	クラフト・フーズ・グローバル・ブランズ・エルエルシー	菓子加工
CN102883621B (zh)	2009-10-08	2016-05-04	洲际大品牌有限责任公司	共挤出的成层的糖果和胶基糖的设备和方法
PL2316279T3 (pl) *	2009-10-30	2014-03-31	Intercontinental Great Brands Llc	Bezcukrowy wyrób cukierniczy, sposoby jego wytwarzania oraz zastosowanie do wytwarzania wielowarstwowych wyrobów cukierniczych
RU2647280C2 (ru) *	2013-01-25	2018-03-15	Вм. Ригли Джр. Компани	Кондитерское изделие с начинкой (варианты) и способ его получения
WO2016115557A1 (en) *	2015-01-16	2016-07-21	CocoTerra Company	Chocolate processing system and method
US20180055066A1 (en) *	2015-04-06	2018-03-01	Intercontinental Great Brands Llc	System and method for extruding confectionery products
EP3345487A1 (en) *	2017-01-04	2018-07-11	Perfetti Van Melle S.p.A.	Method for preparing a multilayer confectionary product
US11470853B2 (en)	2019-03-15	2022-10-18	CocoTerra Company	Interface and application for designing a chocolate-making experience

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2210352B1 (id) *	1972-12-20	1976-01-30	Foods General France Fr
US4086371A (en) *	1976-02-24	1978-04-25	Dover Corporation	Method for manufacturing crystalline confectionery food products
US4468409A (en) *	1981-09-02	1984-08-28	Chemetron Process Equipment, Inc.	Method for the continuous production of confections
US4744999A (en) *	1982-09-09	1988-05-17	Engelhard Corporation	High throughput, high uniformity field emission devices
SU1227670A1 (ru) *	1984-02-06	1986-04-30	Ставропольский политехнический институт	Способ производства молочного сахара
DE3526376A1 (de) *	1985-07-24	1987-02-05	Stoess & Co Gelatine	Verfahren und vorrichtung zum herstellen von gummisuesswaren
US5279842A (en) *	1989-03-20	1994-01-18	Ramon Escola Gallart	Confection filled gasified caramel and process for obtaining the same
RU1780691C (ru) *	1990-05-03	1992-12-15	Киевский Технологический Институт Пищевой Промышленности	Способ производства помадных конфет
US5476678A (en) *	1993-04-23	1995-12-19	Amway Corporation	Composition for and method of producing a fiber fortified chewy or soft-textured confection candy

1997
- 1997-06-10 EP EP97304005A patent/EP0883998A1/en not_active Withdrawn
1998
- 1998-05-04 ID IDP980661A patent/ID20957A/id unknown
- 1998-05-08 CA CA002234801A patent/CA2234801A1/en not_active Abandoned
- 1998-06-04 AU AU69917/98A patent/AU744835B2/en not_active Ceased
- 1998-06-05 PL PL98326694A patent/PL326694A1/xx unknown
- 1998-06-08 JP JP10158860A patent/JPH119192A/ja active Pending
- 1998-06-09 BR BR9801806A patent/BR9801806A/pt not_active IP Right Cessation
- 1998-06-09 ZA ZA9804986A patent/ZA984986B/xx unknown
- 1998-06-09 US US09/093,777 patent/US6056988A/en not_active Expired - Fee Related
- 1998-06-10 CZ CZ981804A patent/CZ180498A3/cs unknown

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP2008220281A (ja) *	2007-03-13	2008-09-25	Meiji Seika Kaisha Ltd	新規な食感を有する菓子とその製造方法
JP2012050458A (ja) *	2011-11-04	2012-03-15	Meiji Co Ltd	新規な食感を有する菓子とその製造方法

Also Published As

Publication number	Publication date
CZ180498A3 (cs)	1998-12-16
CA2234801A1 (en)	1998-12-10
PL326694A1 (en)	1998-12-21
EP0883998A1 (en)	1998-12-16
AU744835B2 (en)	2002-03-07
ZA984986B (en)	1999-12-09
ID20957A (id)	1999-04-01
US6056988A (en)	2000-05-02
BR9801806A (pt)	1999-05-25
AU6991798A (en)	1998-12-17

Legal Events

Date

Code

Title

Description

2001-07-04

A02

Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20010703

Publication	Publication Date	Title
AU682912B2 (en)	1997-10-23	Grainy confectionery product and process for manufacturing the said confectionery product
US5462760A (en)	1995-10-31	Aerated and grainy confectionery product and process for manufacturing the said confectionery product
AU764497B2 (en)	2003-08-21	Molded frozen bar
CN1068504C (zh)	2001-07-18	一种糖果制品及其制备方法
US3908032A (en)	1975-09-23	Process for the continuous manufacture of soft candies
JPH119192A (ja)	1999-01-19	チューイング糖菓製品
CN103052321A (zh)	2013-04-17	填充巧克力的冲模成型棒棒糖及其制备方法
JPS5963138A (ja)	1984-04-10	ソルビト−ル含有ハ−ドキヤンデ−およびその製法
US20170245519A1 (en)	2017-08-31	Confectionery production
BRPI0918866B1 (pt)	2023-12-26	Material de confeitaria à base de gordura com uma fase contínua de gordura e produto de confeitaria
AU2018331381B2 (en)	2024-01-04	Chewy confectionery product
JP3371063B2 (ja)	2003-01-27	エリスリトールを含有するシャーベットおよびその製造方法
JPH01191646A (ja)	1989-08-01	パラチノースを含有するキャラメルの製造法
JP2002315510A (ja)	2002-10-29	砂糖菓子の製造方法
JP4021342B2 (ja)	2007-12-12	新規な食感を有する冷菓
JP3554973B2 (ja)	2004-08-18	冷菓及びその製造方法
JP2002360178A (ja)	2002-12-17	氷菓
JPH0328180B2 (id)	1991-04-18
Mounir et al.	2026	Application of extrusion in confectionery products
JP2024527901A (ja)	2024-07-26	天然植物ベースの菓子およびその生産方法
JPH04320647A (ja)	1992-11-11	ハードキャンディー及びその製造方法
JPH01252252A (ja)	1989-10-06	シェルチョコレート及びその製造方法
JPH02138939A (ja)	1990-05-28	組合せ菓子及びその製法
JPH1084872A (ja)	1998-04-07	液体のセンターを有する菓子の製造方法
CZ20003030A3 (cs)	2001-01-17	Způsob výroby mraženého potravinového produktu

JPH119192A - チューイング糖菓製品 - Google Patents

Info

Links

Classifications

Landscapes

Applications Claiming Priority (2)

Publications (1)

Family

ID=8229363

Family Applications (1)

Country Status (10)

Cited By (2)

Families Citing this family (11)

Family Cites Families (9)

Cited By (2)

Also Published As

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Legal Events